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Dill Sauce With Scallops Over Angel Hair Pasta

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CATEGORY CUISINE TAG YIELD
Dairy Pasta 6 Servings

INGREDIENTS

1 1/2 T Shallots, chopped
1 1/2 T Butter
2 T Flour
1 c Heavy cream
1 1/4 c Half and half
6 Tabasco sauce
2 1/2 T Fresh dill, chopped
1/3 t Salt
1/4 t Fresh ground white pepper
1 1/4 lb Bay scallops
1 T Butter
1/2 c Dry white wine
1 1/2 lb Angel hair pasta, cooked

INSTRUCTIONS

Saute shallots in 1 1/2 tablespoons butter in 1 1/2 quart saucepan
until translucent. Stir in floour. Cook for 5 minutes to make roux,
stirring frequently. Bring cream and half and half to the simmering
point in saucepan. Whisk into roux. Cook for 5-10 minutes for until
thickened to desired consistency, stirring frequently. Stir in  Tabasco
sauce, dill, salt and white pepper; keep warm. Saute scallops  in 1
tablespoon butter in skillet for 2-3 minutes. Stir in wine. Add  to
cream sauce. Serve over pasta. ~ From Diana Rattray~  Recipe by: Rhode
Island Cooks  Posted to MC-Recipe Digest by Nancy Berry
<nlberry@prodigy.net> on  May 17, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 631
Calories From Fat: 188
Total Fat: 21.3g
Cholesterol: 67.1mg
Sodium: 156.9mg
Potassium: 282.8mg
Carbohydrates: 89.5g
Fiber: 3.1g
Sugar: <1g
Protein: 16g


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